FERMENTED MILK AND PROCESS FOR PRODUCING THE SAME.

摘要

Fermented milk having a value of b standing for the slope of more than 0.17 when, in the range giving the minimum decreasing rate of viscosity within the range of from r = 10<-><1> to r = 10<2>S<-><1> in the shear rate dependence test of static modulus, the decreasing rate is substituted into the formula y = ax<-b>. A process for producing said fermented milk which comprises blending a yogurt mix with a peroxidase and a whey protein concentrate and/or isolated whey protein followed by fermentation with lactic acid bacteria. Fermented milk, in particular, hard yogurt having a smooth texture and reduced separation of whey can be obtained.